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Apple Crisp Cheesecake

A delicious slice of apple crisp cheesecake topped with whipped cream on a white plate.
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A creamy cheesecake topped with a cinnamon-spiced apple crisp for a delightful fall dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups peeled and diced apples
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • Optional: caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool.
  4. In a large bowl, beat cream cheese and 3/4 cup granulated sugar until smooth.
  5. Beat in eggs one at a time, then stir in vanilla extract, 1/2 teaspoon cinnamon, and nutmeg.
  6. Pour cream cheese mixture over the prepared crust.
  7. In a separate bowl, combine diced apples, flour, brown sugar, 1/2 teaspoon cinnamon, and salt.
  8. Cut in 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Sprinkle the apple crisp topping evenly over the cream cheese mixture.
  10. Bake for 50-60 minutes, or until the edges are set and the center is almost set. The center should still have a slight wobble.
  11. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  12. Remove from oven and let cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
  14. Drizzle with caramel sauce, if desired.

Notes

  • For a make-ahead dessert, prepare the cheesecake up to the chilling step and refrigerate overnight. Add the crisp topping just before baking.
  • To prevent cracks, avoid overbeating the cream cheese mixture and use a water bath during baking.
  • For cheesecake bars, press the crust into an 8×8 inch pan and bake the cheesecake for 35-40 minutes.
  • For a no-bake version, prepare a graham cracker crust and chill the cheesecake filling until firm. Top with a cooked apple crisp.
  • Mini jar cheesecakes can be made by layering the crust, filling, and topping in individual jars. Adjust baking time as needed.

Nutrition

Find it online: https://cutcooktaste.com/apple-crisp-cheesecake/